Heart of the Home
(Page 3 of 4)
July 2008
By Capper's Readers
Refrigerate for at least one hour, or until firm. Remove from refrigerator and cut into ½-inch slices when the steaks go on the grill.
RELATED CONTENT
Blackened Rib Eye Steak with Creamy Horseradish Sauce
4 rib eye steaks (10 to 14 oz. each)
¼ cup olive oil
8 teaspoons Blackening Seasoning, recipe follows
1 cup Creamy Horseradish Sauce, recipe follows
In a well-ventilated area, heat a cast-iron skillet until very hot. Brush steaks with olive oil. Coat each side of the steaks with 1 teaspoon blackening seasoning. Place steaks in hot skillet; flip halfway through cooking. To cook a 1-inch-thick steak medium-rare, cook for about 4 minutes on first side and 3 minutes on other side.
Spoon 2 tablespoons horseradish sauce on each of 4 plates, then top with a cooked steak. Yields 4 servings.
To make Blackening Seasoning:
3 tablespoons sea salt or kosher salt
¼ cup paprika
2 tablespoons cayenne pepper
1 tablespoon dry oregano
1 tablespoon thyme
1 tablespoon fennel seed
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
Combine all ingredients and mix well. Yields about 1 cup.
To make Creamy Horseradish Sauce:
½ cup mayonnaise
¼ cup sour cream
3 tablespoons prepared horseradish
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely minced green onions
½ teaspoon sea salt or kosher salt
Combine all ingredients and mix well. Yields about 1 cup.
Mustard-Glazed Top Sirloin
2 tablespoons soy sauce
2 tablespoons pineapple juice
2 tablespoons dijon mustard
Juice of 1 lime
½ teaspoon dried thyme
½ teaspoon garlic salt
½ teaspoon freshly ground black pepper
4 top sirloins (4 oz. each), at room temperature
Preheat and oil the grill.
Whisk soy sauce, pineapple juice, mustard, lime juice, thyme, garlic salt and pepper together in a small bowl.
Brush steaks on both sides with the glaze. Grill over direct medium-high heat for 4 minutes. Turn and brush again with glaze; grill for 4 additional minutes for medium-rare, 5 to 6 additional minutes for medium, or to desired doneness.
Remove from grill and let rest for a few minutes before serving. Yields 4 servings.
A Letter from Kate:
My earliest memory of the Fourth of July is sitting in the front yard at my aunt and uncle's house. I remember my mom and my aunt sitting in their lawn chairs visiting, while we watched the men and the other children shooting off fireworks.
I also recall another Fourth of July when we went out of town to another uncle's house. I did my best to keep up with my siblings and cousins in the firework frenzy. I was afraid of firecrackers, but that didn't stop me from shooting them off.